Sweet Pea Pesto with Rosé


Summer is finally here in the Pacific Northwest! With these long, warm days, there are few places we would rather be than on the patio with a chilled glass of wine. It adds a sparkle to any evening. Is there any better way to enjoy the beautiful sunshine than catching up with friends over some great appetizers?

When I think of an easy but delicious recipe that’s great for sharing, our Sweet Pea Pesto Crostinis immediately come to mind – it’s the perfect recipe for summer get togethers! Our Sweet Pea Pesto was initially debuted at one of our wine club releases back in 2019, and I don’t think we’ve ever had a more requested recipe. It was a huge hit.

It’s a snap to put together (all you need is 5 minutes and a food processor, and yes, frozen peas are just as delicious as fresh). Plus, it is so versatile! Lighter than traditional pesto, it’s the perfect snack to enjoy with baby carrots and chips, or you can dress it up by spreading it on a crostini with half of a fresh cherry tomato. Serve this pesto on its own as a dip, or as part of a larger spread of tapas.

We initially paired this pesto with our 2018 Rosé of Pinot Noir, which was delicious – the slight sweetness of the pea and the refreshing Rose was beautiful. But I have had these crostinis with our 2018 Estate Pinot Grigio, as well as our 2019 Rosé of Pinot Noir, and am happy to report that any of our refreshing white Willamette Valley wines will be just as delicious with this wonderful recipe!

Here’s to happy summer evenings spent on the patio with good friends and good food!


For the pea pesto:

  • 10 ounces peas (frozen works great, as well)
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon black pepper (or to taste)
  • ½ cup olive oil 
  • ½ lemon juice
  • 1 teaspoon Apple Cider Vinegar

For the crostinis:

  • Baguette, sliced in half inch slices
  • Olive oil, for brushing 
  • Salt, as desired 
  • 10 Cherry tomatoes, sliced in half (one half for each crostini)


For the pea pesto:

  1. Using a food processor, pulse the peas and garlic until combined.
  2. Add salt, pepper, lemon juice and then pulse again. 
  3. Blending pea mixture continuously, slowly drizzle the olive oil in, blending until smooth.  

For the crostini (optional):

  1. Preheat the oven to 350 degrees. 
  2. Slice baguette into half inch slices. 
  3. Lightly brush each side with olive oil and season with salt and pepper.
  4. Bake for 15 to 20 minutes, until golden brown and slightly crispy. Depending on your oven temperature, you may want to rotate the sheets halfway through, or flip the crostini’s to the other side. 

Taking cooled crostini, gently dollop pea pesto on top of each. Spread the pesto with a spoon, garnish with half of a sliced cherry tomato and some of our Jacobsen Black Garlic Pepper Salt, or Coarse Sea Salt. Enjoy!